Friday, February 4, 2011

Fish Fridays

I'd like to dedicate my Friday posts to Fish! Traditionally, growing up my family and I ate pizza on Friday's. Not just any pizza but grandmother's pizza, who was born and raised in Rome, Italy and I have yet to find a slice like her's. At 91 years old (God Bless) my grandma no longer tosses pizza pies. So I've moved on to creating a new Friday tradition for myself- Fish Friday's. Why Friday? Fridays, are the only day that I can actually make it to one of my favorite fish stores in Brooklyn (we'll talk more about that place another day) before closing. The store stays open until about 6:30pm so if I shoot straight there from work I can make it before closing. Every week I like to experiment with a new type of fish, the other week it was the all star Chilean Sea Bass this week I'm moving on to the light luxury of Lemon Sole. Lemon Sole is delicate fish and holds up well during roasting. It's not overly fishy and don't be fooled by the name it's not really lemony either! Tonight I preparing Lemon Sole with Melted Tomaotes and Sauteed Spinach: Try it:
Lemon Sole with Melted Tomatoes and Sauteed Spinach

Ingredients
1lb of Lemon Sole
1/2 olive oil
2 tsp of Italian Herb Seasoning
2 capri tomatoes quartered Salt & Pepper
1 bag of fresh spinach
3 coves of garlic sliced

Directions
Preheat oven to 425 degrees
Season fish with herbs, salt and pepper
Top fish with tomatoes and drizzle with 1/4 cup of oil sprinke with S&P
Place Fish in oven for 10-12 minutes or until cooked through
Place remainder of oil in saute pan, add garlic to cold oil cook on medium heat
As garlic becomes to turn golden brown, add spinach, season with salt & peper
Wilt for 3 minutes
Remove fish from oven, serve over spinach and enjoy!


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